Monday, August 20, 2012

Baked Jam Donut Muffin Recipe

I had a couple of requests on my last post for a recipe, so I thought I would share the original link and also my tweaked version of the recipe.

One thing that I liked about this recipe is how unforgiving it seems to be. Although the urge to bake was strong, it was not strong enough that I was motivated to make a trip to the supermarket so I had to make do with the ingredients I had on hand. I read through the comments on the recipe, and decided that I could easily make a few substitutes with what was in the pantry.

Also, not having a proper oven I was limited on space so I decided to halve the recipe. By halving, I mean I roughly estimated and threw odd amounts of each ingredient into a bowl! Despite all this, 20 minutes later I was very happy with the result that came out of the oven.

JAM DONUT MUFFINS

[this makes about 6 little muffins]

1 cup of self-raising flour

1/3 cup of brown sugar

2 tablespoons of coconut oil + extra for glazing

150 ml of milk

2 tablespoons of unsweetened apple puree

pinch of baking powder (this + apple puree was in place of the egg)

1 teaspoon of vanilla extract

strawberry jam (for filling - the quantity is totally up to you!)

caster sugar

ground cinnamon

The beauty of this recipe is how very simple it is!

I pre-heated the oven to 180°C as the recipe suggested, and got to work. As I was using non-stick silicone muffin patties, I lined these up on the tray before getting started on the batter. I sifted the flour into a large bowl, added the brown sugar and a pinch of baking powder.

I measured out 150 ml of milk (after reading through the reviews and comments on the recipe, I decided to increase the quantity asked for) and combined the apple puree and vanilla extract with this. At this stage, I would have also added my coconut oil, but as mentioned I accidentally forgot this step!

Pour the wet ingredients into the bowl with the dry, and stir gently until combined. Pop one tablespoon of batter into your muffin tray, add as much strawberry jam as you like, and cover with another lot of batter! I recommend gently folding the batter around the jam with a spoon, to ensure that it is properly encased and won't ooze out too much when baking. Then into the oven with the lot!

These took only about 10 minutes to bake to golden brown perfection! Once done, you can brush lightly with the remaining coconut oil and then sprinkle with your caster sugar/cinnamon mix. I liked the little extra sweetness and crunch that this added to the muffin, but Liam decided that they were good enough without needing it! And there you have it! Lovely golden jammy donuts.